Chicken, sauteed chicken cutlets with Moroccan spices 1  Chicken, sauteed chicken cutlets with Moroccan spices 2

For the sauce:

¼ cup orange juice

1 tablespoon mild honey

1 teaspoon fresh lemon juice

one 3 inch cinnamon stick

¼ teaspoon dried hot red pepper flakes

2 tablespoons unsalted butter

For the cutlets:

6 skinless, boneless chicken breast halves (about 6 ounces each) pounded ¼ inch thick between sheets of plastic wrap

½ teaspoon ground cumin

½ teaspoon paprika (not hot)

¼ teaspoon black pepper

2 tablespoons olive oil

1-1/4 teaspoons salt

Couscous with clementines, chickpeas, green olives and dates to accompany

  1. Simmer all sauce ingredients except butter in a 1-quart saucepan, uncovered, stirring occasionally, 2 minutes. Set aside while cooking chicken.
  1. Cook cumin, paprika and pepper in oil in a small skillet over moderately low heat, stirring, until fragrant, about 2 minutes. Transfer to a small bowl, reserving skillet for sauce (do not clean).
  1. Heat a large, heavy skillet or grill pan over moderate heat until hot. Brush spiced oil on 1 side of each piece of chicken, then sprinkle with salt.  Place 2 cutlets in pan oiled side down, brush tops with spiced oil and sprinkle with salt.  Cook 2 minutes, turn and continue until just cooked through, about 2 minutes more.  Transfer to a platter and cover loosely with foil.  Repeat with the last two cutlets.
  1. Pour the sauce through a medium-mesh sieve into reserved small skillet, discarding solids. Add any juices from chicken accumulated on platter to sauce and bring to a boil.  Remove from heat, add the butter and swirl until butter is just incorporated.  Season with salt and spoon over chicken.
  1. Serve with couscous and a green vegetable.


from Gourmet Magazine, February, 2006

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